Chez Pascal

Sometimes a ballerina feels so happy about her work that she just has to dance in the street. Matt Gennuso, the chef/owner of the chic-chic CHEZ PASCAL, might prefer a manlier comparison. But that’s his attitude in setting up a gourmet hot dog cart in the park across from his restaurant. Although he makes French charcuterie for upscale carnivores at Chez Pascal, the stand offers premium Weigel all-beef franks for $2.50 (subject to going up a bit). Gennuso does, however, prepare condiments that are worth serving in a bun by themselves when the meat runs out: ketchup made in season from smoked tomatoes, piccalilli made with sweet peppers and sweet Vidalia onions, tangy mustard with cracked mustard seeds, sauer¬kraut enhanced to a Mein Gott! with aromatic vegetables cooked in duck fat. The ballpark will never be the same.